Easy and flavourful – it’s all I can say about this recipe. You will however, need a few herbs on hand. I prefer using dried herbs as I don’t cook a lot with herbs. So for me, dried herbs are easier to keep as compared to fresh ones.
I have to admit that I didn’t have basil at the time but it didn’t stop me from making these delicious and aromatic rolls.
I managed to make 12 rolls from this recipe and I’ve used a 6-holes square muffin tin to bake the rolls (I have two!). So let’s get started.
- Put in half of the lukewarm water then sprinkle the yeast onto the water, stir until yeast is dissolved. Then stir in 1 tbsp of sugar and flour. Let the mixture stand for about 5 minutes, until frothy.
- In a mixing bowl, add in the oil, the remaining flour, salt, herbs, garlic, and the yeast mixture. Turn on your mixer, and add in the remaining lukewarm water. Remember not to add in all the water in one go as different type of flour absorb water differently.
- Knead until it forms a smooth, pliable dough that comes away from your mixer bowl or fingers. Ensure the dough pass the window pane test.
- Oil the bowl with some oil so the dough won’t stick to the bowl. Put the soft dough into the oiled bowl. Cover with a cling film and leave to proof until double in size, about 1 hour.
- After it has double in size, tip the dough out to a pastry board and knead for a few seconds.
- Cut the dough into 12 pieces, then roll them into balls and place them in a 12-holes muffin pan. Alternatively, you can put the shaped dough onto a baking pan, layered with baking paper.
- Cover and let it rise until they are double in volume. I would usually let it rise for about 40 minutes.
- Preheat the oven to 180 degree Celsius and bake for about 15-20 minutes, until golden.
- Turn the rolls out onto a wire rack to cool.
1. Combine yeast, sugar and flour (yeast mixture) 
2. Combine all dry ingredients, and yeast mixture 
3. Slowly add in remaining water and knead until a soft dough is formed 
4. Put dough in oiled bowl and cover 
5. Let it rise until double in size 
6. Tip it out on a board and knead for a few seconds 
7. Cut into 12 pieces and rolls them into a ball 
8. Put into muffin pan, cover and let it rise 
9. Bake for 15-20 mins 
10. Cool on wire rack
Recipe Note:
- Different types of flour absorb water differently so you might need to adjust the amount of water needed for the dough. Slowly add in water into the dry mixture and knead until the dough comes away from your mixer bowl.
Baking Equipment:
- Bowl
- Mixer with hook attachment
- Dough scrapper
- Cling film/tea towel
- Digital scale
- Measuring spoons
- Pastry board/mat
- 12-holes muffin pan/baking tray layered with baking paper
- Cooling rack
These rolls are perfect for dinner, something for the guests to munch on while waiting for their mains.Bread Rolls with Aromatic Herbs - Psomakia me Aromatika Votana
Ingredients
Directions
Recipe Note:
- I usually use dry yeast as it is easily available and easy to use. 1 packet is 7g so I would use 1 packet for most of the bread recipe.
- Slowly add in water to form a dough rather than adding all the water in one go as different flour absorb water differently.
Nutrition Per Serving (Based on 12 servings):
| NUTRITION INFORMATION | AVE QUANTITY PER SERVING |
|---|---|
| Calories | 141.9kcal |
| Protein | 3.2g |
| Fat (total) | 5.0g |
| – Saturated Fat | 0.8g |
| Carbohydrate | 19.9g |
| Sugars | 1.1g |
| Sodium | 184mg |
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